SALTED POLLOCK FILLETS RECIPES RECIPES

Steps:

• 1. Preheat the oven to 200°C/400°F/gas 6.
  2. Scrub the sweet potatoes and slice in half lengthways, then chop into wedges.
  3. Place in a large pan of boiling salted water and parboil for 5 to 8 minutes, or until just tender, then drain in a colander and allow to steam dry.
  4. Once dry, arrange in a single layer on a baking tray, drizzle with a little oil and season with sea salt and black pepper.
  5. Spread the flour on a plate, then beat the eggs in a wide, shallow bowl with the milk. Mix the breadcrumbs with a pinch of sea salt and spread out on another plate.
  6. Lightly oil a baking tray. Slice the fish fillets into 2cm strips, then dip into the flour, shaking off the excess. Next, dunk in the egg, then roll in the breadcrumbs until well coated and place onto the oiled baking tray.
  7. Transfer the fish and sweet potato wedges to the oven and roast for 25 to 30 minutes, or until golden and cooked through.
  8. Meanwhile, pick the parsley leaves, then finely chop along with the capers and gherkins (blitz in a food processor, if you prefer), and transfer to a bowl.
  9. Stir through the mayonnaise, finely grate in the lemon zest and squeeze in the juice, then mix well and season to taste.
  10. Plate up the fish and wedges, with the tartare sauce on the side – delicious served with steamed seasonal greens and an extra squeeze of lemon.

Steps:

• POTATOES: Bring a large pot of salted water to a boil. Add potatoes and cook 15 minutes or until tender.
• Drain well and push them through a potato ricer over a large bowl. Add butter, sour cream, salt and pepper; stir until well combined and set aside.
• FISH: While the potatoes are boiling, pour milk in a wide-bottomed pan over medium-low heat and add a pinch of salt - to accelerate the process, cover with a lid.
• When the milk is simmering gently, add the fish fillets moving them around to cover with milk and, depending on the thickness, poach for 4 to 6 minutes.
• Last minute before cooking time is up, add prawns making sure they’re submerged.
• Remove from the heat and transfer only the fish fillets to a 3-quart baking dish. Shred the fillets using a couple of forks.
• Cut the prawns into thirds and add them to the baking dish. Add peas and stir; set aside.
• Reserve the milk for the sauce but scoop out and discard the skins that formed while cooking. Pour the milk into a large measuring cup – there should be between 3 to 3 ½ cups left.
• Preheat oven to 375ºF/190ºC
• SAUCE: In a large saucepan over medium heat, add butter and when it starts sizzling, add onions and sauté for 2 minutes. Add carrots and celery; sauté for 5 minutes. Add garlic and quickly sauté for 1 minute.
• Pour in 1 cup of reserved milk, stirring constantly before adding another cup. Increase the heat to medium-high, add lemon juice, fresh dill and paprika; stir well.
• When the mixture is boiling, add the cornstarch mixture and stir until the sauce thickens, about 30 seconds. Taste and adjust if necessary. If the sauce is too thick, add about ¼ cup of the reserved milk or until desired consistency.
• Pour the sauce over the fish mixture and spread it out evenly with a spatula. Top the pie with prepared mashed potatoes and level it out before sprinkling on the cheese.
• Transfer to the preheated oven and bake for 20 minutes. Turn the broiler on and cook for an additional 5 minutes or until the top is nice and brown.
• Remove from the heat and let it sit for 5 minutes before sprinkling on some fresh chopped parsley.
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/eENaby8J0sc